Succulent Supper Salad

Succulent Supper SaladBy Cynthia Lair of Cookus Interruptus


Served with soup and/or bread and a spread, you have a most satisfying meal. I’ve used romaine, spinach and arugula, but any combination of wild greens and salad greens works fine.


1/2 head Romaine lettuce

1 bunch spinach

1/2 bunch arugula or rocket

1 cup chopped red cabbage

1 tart apple, cut in bite-sized pieces

1 ripe avocado, cut in bite-sized pieces

1/4 cup raisins

1/4 cup toasted pumpkin seeds

3 scallions, finely sliced

1 or 2 fresh tomatoes, cut in wedges

1 cup alfalfa sprouts

2/3 cup cooked chickpeas


1/4 cup extra-virgin olive oil

3 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

2 teaspoons maple or brown rice syrup

1 cloves garlic, minced

1/8 teaspoon paprika

1/4 teaspoon tamari or shoyu

Wash lettuces and greens by placing leaves in a sink full of cold water. Drain and repeat. Spin or pat dry. Tear greens into bite-sized pieces and place in a large salad bowl. Add all other salad ingredients. Set aside. Put all ingredients for dressing in a small bowl or jar and whisk together or shake vigorously. Dress salad just before serving and toss well.


Preparation time: 20 minutes
Makes 8 servings; 4 servings if used as a main course


For babies six months and older: Reserve a slice or two of avocado, mash or blend and serve.


For babies 10 months and older: Steam a few apple slices and serve with a tablespoon of raisins.


Variation for children: Serve separate piles of raisins, apples, pumpkin seeds, sprouts, avocado.

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